KANDUNGAN VITAMIN C PADA FERMENTASI KOMBUCHA KULIT BUAH NAGA MERAH (HYLOCEREUS POLYRHIZUS)
Abstract
Kombucha is a beverage product fermented by a solution of tea and
sugar by adding a kombucha microbial starter, namely Acetobacter xylinum and several types of yeast or fungus. Kombucha fermentation with variations in the skin of red dragon fruit (H. polyrhizus) is done because the skin of red dragon fruit (H. polyrhizus) is often disposed of as trash so as to cause environmental pollution. Kombucha fermentation can cause changes in physical and chemical properties which include starch content, alcohol content, pH, and antioxidant levels. One of the high antioxidants is vitamin C. The purpose of this study was to determine the vitamin C content in kombucha fermentation of red dragon fruit (H. polyrhizus) skin extract. This study uses a completely randomized design (CRD) one factor with the addition of the concentration of red dragon fruit (H. polyrhizus) juice extracts, namely 0% (P0), 10% (P1), 20% (P2), and 30% (P3) respectively - each treatment was carried out three times and 14 days fermentation. The content of vitamin C after fermentation has increased with the highest average results found at P3 = 1.0948 mg / 100g by administering 30% red dragon fruit (H. polyrhizus) skin concentration. The results of the percentage of vitamin C content after being carried out for 14 days have an average amount of 0.4566 mg / 100g. The results showed that the fermentation of kombucha red dragon fruit peel (H. polyrhizus) had a high vitamin C content after fermentation for 14 days when compared with the vitamin C content before fermentation, this was because the longer the fermentation process was carried out, the greater the also the content of vitamin C that will be obtained.
Keywords: Kombucha, Fermentation, Red dragon fruit skin (H. polyrhizus),
Vitamin C
sugar by adding a kombucha microbial starter, namely Acetobacter xylinum and several types of yeast or fungus. Kombucha fermentation with variations in the skin of red dragon fruit (H. polyrhizus) is done because the skin of red dragon fruit (H. polyrhizus) is often disposed of as trash so as to cause environmental pollution. Kombucha fermentation can cause changes in physical and chemical properties which include starch content, alcohol content, pH, and antioxidant levels. One of the high antioxidants is vitamin C. The purpose of this study was to determine the vitamin C content in kombucha fermentation of red dragon fruit (H. polyrhizus) skin extract. This study uses a completely randomized design (CRD) one factor with the addition of the concentration of red dragon fruit (H. polyrhizus) juice extracts, namely 0% (P0), 10% (P1), 20% (P2), and 30% (P3) respectively - each treatment was carried out three times and 14 days fermentation. The content of vitamin C after fermentation has increased with the highest average results found at P3 = 1.0948 mg / 100g by administering 30% red dragon fruit (H. polyrhizus) skin concentration. The results of the percentage of vitamin C content after being carried out for 14 days have an average amount of 0.4566 mg / 100g. The results showed that the fermentation of kombucha red dragon fruit peel (H. polyrhizus) had a high vitamin C content after fermentation for 14 days when compared with the vitamin C content before fermentation, this was because the longer the fermentation process was carried out, the greater the also the content of vitamin C that will be obtained.
Keywords: Kombucha, Fermentation, Red dragon fruit skin (H. polyrhizus),
Vitamin C
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